If you love fish tacos, you must try these Basa Fish Tacos! They are a great alternative to traditional meat tacos, and are very kid friendly. I seasoned the basa with a spice blend of cumin, chili powder and paprika and topped the fish with tomatoes, green onion, cilantro and a lime crema (sour cream combined with lime juice). This recipe made enough for 2 adults and two small children (who only had a little bit of fish each). Double the recipe for more adults. Recipe would also work well with Tilapia as it is also a firm white fish.
- 2 basa fish fillets
- 1/4 tsp each of coarse (kosher) salt and freshly ground black pepper
- 1/4 tsp ground cumin
- 1/4 tsp chili powder
- 1/8 tsp paprika
- 1 tsp of canola oil
- 1-2 limes
- 1/2 cup of sour cream
- 2 roma tomatoes, chopped
- 2 green onions, sliced
- Medium (7″) flour tortillas
- Prepare lime crema by combining sour cream with lime juice from about 1/4 to 1/2 lime (it will depend how big and juicy your lime is) and some cilantro (1-2 tbsp), combine and set aside for serving with tacos.
- Combine tomatoes, green onions, about 1/4 cup of cilantro and 1/4 to 1/2 lime (again it will depend on how big and juicy your lime is). Set aside until ready to build your taco.
- Preheat the broiler to high.
- Cut the basa fish fillets into about 10 pieces (I cut each fillet into 5 triangular chunks) and place in a bowl.
- Season the fish with the canola oil, salt, pepper, cumin, chili powder and paprika and turn to coat evenly.
- Place the fish on a baking sheet covered with non-stick aluminum foil.
- Place under the broiler and cook 4-5 minutes each side, remove from oven once fully cooked and browned nicely. Top the fish immediately with a squeeze of lime (I used 1/4 of a lime).
- Warm your tortilla on the stove (I warm them directly on my flat top stove until warmed through and slightly toasty), and then top with fish with the tomato, onion and cilantro salsa and some lime crema.